Homegrown has finally been released, and I couldn’t be more excited! I was such a long time in the making that it feels amazing that it’s finally a real thing out in the world. Oh, and people have been saying some really nice things. To celebrate, I wanted to share an excerpt with you, and do a giveaway of the book!

This Fava Bean Crostini recipe is from the Spring chapter of Homegrown. In the book, this recipe is accompanied with information of how to grow fava beans, and an illustrated how-to peel fava beans. I hope you enjoy it!

Serves 4 to 6

Shelling fava beans certainly takes some effort, but their buttery texture and nutty flavor are worth the trouble. Once the fava beans are shelled, this appetizer comes together quickly and maximizes your efforts, literally spreading the reward around. The nuttiness of the fava beans is complemented by the clean, crisp flavors of the lemon juice and mint, and the crunch of the toast adds a great contrast to the soft spread. If you’re planning a dinner party, you can shell the beans the night before and the whole thing can be prepared in 15 minutes. You can substitute lima beans or edamame for the favas if you’d like.

Baguette, sliced on the bias

1/4 cup (60 ml) plus 1 to 2 tablespoons olive oil

1 clove garlic

1 cup shelled fava beans (1 1/4 pounds / 570 g in shell)

4 teaspoons lemon juice

1/4 teaspoon grated lemon zest

1/2 teaspoon salt

Mint leaves for garnish (1 per toast)

Parmesan cheese, shaved (about 2 ounces/55 g)

Preheat the oven to 400°F (205°C). Arrange the baguette slices in a single layer on a baking sheet and drizzle them with the 1 to 2 tablespoons oil. Slice the clove of garlic lengthwise and rub the cut side all over the top of the bread slices. Put it aside. Toast the bread in the oven for 9 to 10 minutes, until golden.

Peel the fava beans from their outer shell. Put the fava beans, the remaining cup (60 ml) oil, the lemon juice, lemon zest, garlic, and salt in a food processor. Pulse until you have a mixture that is blended but still has a little texture (it shouldn’t be completely smooth like hummus). Put a healthy dollop of the fava mixture on each piece of toast. Top with some cheese and a mint leaf and serve.

I want all of you know how appreciative I am of your support of this blog. I started Illustrated Bites came at a time in my life when I was struggling to get on my feet after school, and trying to figure out how to make it as an illustrator. Some of you reading this have been with me since the very beginning. All of you who pinned my images, shared the posts on Facebook, or elsewhere really helped to get me on my feet. The fact that I got a book deal was directly due to you helping me spread the word. Thank you so much, y’all are amazing.

To say thanks, I would love to give one of you a copy of my book. To enter the giveaway, just leave a comment below. The giveaway will be open until May 1st. I’ll announce the winner on that Friday.

If you would like a second chance to win a book for yourself and a friend, I’m also do a giveaway on Instagram. Just follow me there, and check out the instructions on the giveaway post.

UPDATE: Congrats to R Moore! You are the book give away winner! Thank you to everyone for your kind words and support. I wish I could send you all a copy 🙂